Ingredients:
- 4.5 kg peeled raw potatoes (3 kg for grating; 1.5 for mash) or 2:1
- white bread to make croutons (optional)
- 30g butter (optional, if making croutons)
- 40g salt in 1 litre of water
- 4-5 l water
Steps:
- Add 4-5 litres of water into large pot and start to bring to a boil
- Add 1 litre of water and salt into a separate pot and bring to boil
- Grate 3 kg of potatoes into a large bowl
- Separate liquid and potato starch from grated potatoes by pouring the mash into a linen sack or cloth and then squeezing to remove all the liquid. Squeeze liquid into a separate bowl (don’t throw away). Potatoes should be dry. Set potatoes aside in a separate bowl.
- Let the liquid sit for a while until the potato starch separates from the water
- Boil 1.5kg of [the remaining raw] potatoes gently until soft in 1 litre of salted water (#2 above)
- Mash the boiled potatoes until smooth; add water (that was used to boil the potatoes) as necessary to get smooth
- Once water and starch have separated (#5 above), pour off water (and save) so that only the starch remains.
- Add grated potatoes into the bowl with the starch
- Add the boiled and mashed potatoes into the bowl with the grated potatoes and mix the two together [if the mixture does not thicken enough then the potatoes did not have enough starch]
- Form dumplings out of the mixture. Optional: add croutons in the middle
- Add dumplings to gently boiling water started above (#1). Water should be no more than a very gentle boil; add dumplings and cook for 20 minutes. They should rise to the top when done
Notes:
- Potatoes: the recipe needs high-starch potatoes, in Canada, Russet potatoes will do.
- To prevent rusting (potatoes turning colour, becoming grey): after potatoes have been peeled, place sliced potatoes into cold water with some vinegar or lemon juice; work quickly to reduce time between when the potatoes are mashed to when they are formed into dumplings and boiled.
